YIELD: 24 SERVINGS

For the vinaigrette:

12 oz. fresh strawberries, stemmed and sliced
¾ cup rice vinegar
¾ cup olive oil
1½ oz. sugar
2 oz. scallions, sliced

1. In food processor, combine strawberries, vinegar, oil and sugar. Process 1-2 minutes or until smooth. Stir in scallions.

For the strawberry salad:

3 lbs. fresh strawberries, stemmed and sliced
1½ lbs. crumbled feta cheese

1. Combine strawberries, feta and vinaigrette. Toss to mix.

For the ricotta spread:

1 lb., 2 oz. ricotta cheese
6 oz. low-fat vanilla yogurt
3 oz. sugar

1. Mix ingredients until well blended.

For the sandwiches:

72 strips turkey bacon
4 oz. honey
3 Tbsps. cracked black pepper12 (7½") French rolls
2 Tbsps. olive oil
1 oz. shredded Parmesan cheese
½ tsp. black pepper

For the assembly:

3 lbs. fresh strawberries, stemmed and sliced
1½ lbs. whole Bibb lettuce leaves
1½ cups toasted sliced almonds

1. To make Honey-Pepper Bacon, heat convection oven to 350°F or standard oven to 400°F. On sheet pans, arrange turkey bacon in single layer. Brush with honey; sprinkle with pepper. Bake 6-8 minutes or until bacon is browned.

2. To make sandwich rolls, heat convection oven to 375°F or standard oven to 425°F. On parchment-lined sheet pan, place rolls 1" apart. Brush tops of rolls with oil; sprinkle with cheese and pepper. Bake 4-6 minutes or until cheese is melted. Cool to room temperature.

3. To assemble sandwiches, spread 2 oz. Ricotta Spread on cut sides of each roll. Layer bottom half of roll with 4 oz. strawberries, 6 lettuce leaves and 6 strips turkey bacon. Place top half of roll on sandwich and cut in half diagonally.

4. To serve, place ½ sandwich on plate. Place 3 lettuce leaves on the side; top with 4 oz. strawberry salad. Sprinkle salad with 1 Tbsp. almonds.

Photo and recipe: California Strawberry Commission/1^st Place Aramark Recipe Contest, Anthony Marino, Catering Chef, The Powers Center, Duquesne University, Pittsburgh, PA